TEXAS BBQ MEATLOAF | Quick & Easy Recipe - Cooking & Caking
Texas BBQ Meatloaf Recipe
~~MEATLOAF~~
48 ounces of Ground Beef
2 Large Eggs
1 teaspoon of Salt
1/2 teaspoon of Black Pepper
2 Cloves
2/3 cups of sautéed Onions
1/4 cup of BBQ sauce
Mix all ingredients together in a large bowl. Once mixed, place in a 13x9 inch casserole dish. Bake at 375 degrees for 40 minutes.
~~SAUCE~~
3/4 cups of bbq sauce
1/3 cup of sautéed onions
Mix both ingredients well.
Add evenly on top of meatloaf for the last ten minutes of cooking.
My name is Sharron and my husband's name is John. I'm the hobby baker turned cake maker and he's the foodie.
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Beer Cheese Filled Bacon Wrapped Sriracha Mini Meatloafs!
It's a Mashup Explosion SEASON FINALE. We're bringing the bacon back, but if that's not enough, there's beer and cheese and Sriracha. Everything a Mashup should be! Subscribe:
Have you ever bitten into meatloaf and thought, gee, that's not meaty enough? Have you found your Mama's meatloaf lacking in those essential salty, umami qualities? Well, Cheffy's gonna solve that for you right now in the Season Finale. We couldn't finish up the season without bacon, could we? But why stop there? This is a meatloaf worthy of a lumberjack! Of a stout farm hand! Of... Anyone who likes bacon and beer, really. This will fulfill your wildest meatloaf dreams! Who doesn't have meatloaf dreams now and then? We sure do. And you should too. And then make this mashup, and make them come true!
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For Beer & Cheese Filling:
8 oz Sharp Cheddar Cheese, Shredded
1 tsp Dry Mustard
1/4 tsp Worcestershire Sauce
1/8 tsp Cayenne Pepper
1/8 tsp Kosher Salt
2 tsp Garlic, minced
5 oz Dark Beer, Flat
For Mini Meat Loafs
2 Garlic Cloves, Minced
1 pound Ground Beef
1 pound Ground Pork
1 Egg
1/4 Cup Grated Onion
1 1/2 Tbsp Tomato Paste
3/4 Cup Quick Cooking Oats
1 Tbsp Kosher Salt
1/2 tsp Ground Black Pepper
For Glaze
1/2 cup Ketchup
1 Tbsp Sriracha (or as much as you can handle!)
6 slices Bacon
Put the cheese, spices, and garlic in a food processor or blender, and spin 'em around 'til they're nice and familiar. With the processor running, slowly add the beer. Process some more until nice and smooth. Chill in the fridge for 4 hours. Musical interlude optional, but highly recommended.
Combine all the Mini Meat Loaf ingredients in a bowl, use your fingers to get everything all mixed and mashed and mooshed together.
Grab a handful of meatball mixture, roll, and flatten into oblong rounds. Place 1tbsp of the beer cheese mixture in the center of the oblong rounds. Form another patty of meat mixture, place on top of the beer cheese ball, and roll all that up real nice.
Repeat until you're done with all the meat and cheese.
Mix the ketchup and Sriracha together, and brush over the top of your meatball loaves. Bake those beauties for 10 minutes at 375 degrees.
Cut your bacon strips in half, and drape across your meatloaf balls. Like hot crossed buns. But with bacon. Bake for another 20 minutes at 375. Serve to everyone you know (who's not a vegetarian).
If you make your own, make a response recipe video or tweet us pictures of the process and the product!
Let us know what you think of Cheffy's recipe this week! What else do you want to see Mashed Up and turned into an awesome simple recipe by Cheffy in the days to come??
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We're bringing you recipes so new they still have their stickers on. These foods are the love children of some of your favorite things to eat and drink. This week, our Food Mashup is Bacon Topped Beer & Cheese Meatloaf! That's right. With our handy dandy Chef-O-Vision, you can see each step exactly as you'd be making it. Then, we hit the streets to see what completely random people thought of this wacky concoction!
Come back next Tuesday for the next Food Mashups recipe!
Smoked Brisket Mac and Cheese
Smoked Brisket Macaroni and Cheese is my favorite side dish. This smoked mac and cheese recipe is so hearty that it could even be a main course! There are many ways to make mac and cheese. In this recipe and video we add several smoked elements to the dish, plus add a toasty, buttery crunch element at the end that really completes it. This is a 4 cheese mac and cheese that uses my secret ingredient, smoked cream cheese! You can use your favorite cheese for the other 3 cheese, but the smoked gouda, sharp cheddar, gruyere in this recipe are excellent. Bonus, everything including mac and cheese is better with brisket!
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Delicious Corn Casserole // Side Dish with Tips Step by Step❤️
When it comes to a side dish, this CORN CASSEROLE is on the top of my list of favorites. This side dish goes beautifully with just about anything, I love it so much that I can eat it all alone, hot, warm or cold. My whole family loves it and it’s one of the first dishes everyone goes to on the buffet table. I always prepare a double batch for thanksgiving and Christmas a d when I need a dish for a potluck, this is one of my favorites to take, and I always give out the recipe a few times, I know it by heart. This corn casserole is so easy to prepare and it’ll never let you down. I hope you give it a try. ❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS _________________
1 stick of salted butter (melted)
1 14.5 oz. Can Creamed Corn
1 15.25 oz. Can whole kernel sweet corn (drained)
1 large egg
1 C. Sour cream
1/4 C. Chopped green onions (white n green parts)
1/2 tsp. Sugar
Pepper as needed (optional)
1 8.5 oz. Box Jiffy corn muffin mix
Non stick spray
TOPPER_________________________
Chopped green onions (as needed)
Freshly grated cheese of your choice as needed (i used mixed Sharp cheddar and Monterrey jack)
TIPS__________________________
1. You can double this recipe, if you do, add 2-4 eggs (I use 3)
2. You can replace Sour cream with Greek yogurt or Mayonnaise (you decide)
3. You can use fresh, frozen (thawed) or canned corn
4. Use an 8x8 dish or 9x13 if doubling the recipe)
5. For heat you can use finely chopped seedless jalapeño or can pickled jalapeño (drained)
6. You can add finely chopped bell pepper (green, red,orange or yellow)
7. Bake till no longer jiggly In the center
8. Bake single recipe for approximately 45 minutes
Double recipe needs to be checked at 45 minutes and baked Longer if necessary til no longer jiggly in the center
9. Using a metal pan make take less Time than glass
10. ALL THESE TIPS ARE SUGGESTED, but you decide if you want to follow these tips or not, the decision is yours.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#cornrecipe
#casseroles
#cornbreadrecipe
Slow Cooker Taco Meatloaf Stuffed Peppers
RECIPE:
INGREDIENTS:
The sauce for under the peppers:
1½ cup salsa
For the peppers
1 lb. ground beef
4-5 bell peppers any colors (4 large or 5 medium sized)
½ cup diced white onion
1 large egg
¼ cup sour cream
¼ cup salsa
1.25 oz. taco seasoning mix (1 packet)
15 saltine crackers crushed
½ cup minute rice not cooked
1 cup shredded cheddar cheese add this on top at the end
Slow Cooker Size:
6- quart or larger
INSTRUCTIONS:
Add the 1½ cups salsa to the slow cooker.
Cut the tops off the peppers remove and discard the seeds. Don't throw away the tops, chop up the top of the pepper and add to the meat loaf filling. In a medium sized bowl add the meat, diced tops from the bell peppers, onion, egg, sour cream, salsa, taco seasoning mix, crushed saltine crackers and rice. With clean hands mix the meat loaf ingredients together until just combined, don't over mix.
Stuff the peppers with the meat loaf mixture.
Place the stuffed peppers on top of the salsa.
Cover and cook on LOW for 5 hours without opening the lid during the cooking time.
After cooking time is done add a ¼ cup of cheese to each pepper. Add the lid back on the slow cooker and let the cheese melt, it will only take a few minutes.
Serve and enjoy!
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The Magical Slow Cooker
Sarah Olson
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Springfield, OR 97475
And I want it, Rare
And They Call It Bobby Love,
Season 3 Episode 2